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from Kosher by Design - Short on Time by Susie Fishbein

Chummos, also known as hummus, is a real Middle Eastern specialty. It is served in every home, restaurant, market, and food stand in Israel. My Israeli cousin whips up a fresh batch for almost every meal. There are countless recipes that include add-ins of all sorts, from capers to roasted red peppers. This recipe provides fiber and a velvety texture with a can of white beans, and a special splash of color with its steeped-tomato garnish. Both parts can be made up to three days in advance.

Drizzle in 1?3 cup olive oil and water. Process again. Add more water as needed to thin the chummos to desired consistency.

Transfer the chummos to a plastic or glass container; cover and chill in the refrigerator.

Cut each tomato in half and discard the seeds and juices. Chop the halves into small dice, place into a small bowl and add the garlic, basil, and olive oil to cover. Cover the bowl and place it into the refrigerator to give the flavors a chance to steep.

To serve, top chummos with steeped tomatoes. Serve with warm pita bread.